Apricot and Pistachio Cornmeal Biscotti

After a heavy brunch or dinner, keep things light with coffee and this delightful biscotti, made with cornmeal for crunch and dried apricots—or cranberries or cherries, if you prefer—for delicate tartness.

Nov 24, 2011

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Cal/Serv:
44

Yields:
84

Prep Time:
0
hours
35
mins

Total Time:
1
hour
20
mins

Ingredients

2
c.
all-purpose flour

1/2
c.
cornmeal

1/2
tsp.
baking powder

1/2
tsp.
kosher salt

4
tbsp.
canola oil

1
c.
sugar

2
large eggs

2
tsp.
pure vanilla extract

2
tsp.
orange zest

1
c.
shelled pistachios

1
c.
dried apricots

Directions

Heat oven to 350°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder and salt.

Using an electric mixer, combine the oil, sugar, eggs, vanilla and orange zest in a large bowl. Gradually add the flour mixture, mixing until fully incorporated (the dough will be very stiff). Fold in the pistachios and apricots.

Divide the dough into 6 portions and with floured hands, roll each portion into a 1 1/2-in.-thick log (about 6 in. long). Place crosswise on the prepared baking sheets and slightly flatten the tops. Bake, rotating the positions of the pans halfway through, until light golden brown and the tops begin to crack, 30 to 40 minutes. Let the logs cool for 15 minutes.

Using a serrated knife, cut the logs on a slight diagonal into 1/4-in.-thick slices. Arrange the slices on the same baking sheets in a single layer and bake until lightly golden, 10 to 12 minutes more. Transfer to a rack to cool.

Tips & Techniques

To make ahead, store all the cookies at room temperature (using wax paper between layers of iced, frosted or filled cookies) for up to 2 weeks.

Con Poulos/Woman's Day

Tips & Techniques

To make ahead, store all the cookies at room temperature (using wax paper between layers of iced, frosted or filled cookies) for up to 2 weeks.

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